he secret to great food is quality.
After years of fast food culture, national, or ethnic as some may call
them, cuisines are gaining momentum, while emphasis is being put
on authentic products that can enhance the
flavor of traditional dishes and the overall experience of the client. Consequently, the geographical origin of each ingredient can have a
huge impact on its characteristics –a notion
that convinced the EU introduce PDO, PGI and
TSG products. In addition, the reappearance of
some “forgotten” varieties, have made a strong
impact on the gastronomic scene, prompting
restaurants all across the globe to invest in original flavors. Enter, restaurants in major cities that
promote a more creative side of the Greek gastronomy based on authentic, top-notch products from the Greek land; and at the same time
acquaint an international clientele with lesser
known foods that grow in the country.
“I am part of a generation of chefs that grew up
in Greece, with quality Greek products, which

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we cannot easily find abroad. That's why in
many cases, we try to import them,” argues
Manos Makrygiannakis, chef & owner of the
acclaimed “Philema” in Brussels, Belgium.
“Greece does not produce only olive oil –albeit of excellent quality. People need to discover and taste all the different, unique products
that come from there.”
And now that Greek cuisine is having a moment, authentic ingredients coming from
Greece are of paramount importance for making it better known and loved. “We love the
Greek earth and all the richness of products that
we can get from it. In a country that there is

Greece is home to more than 100 PDO
and PGI products, as well as many other
foods that are unique to its land
sunshine 10 months a year and surrounded by
the Mediterranean Sea, there is a vast amount
of ingredients to drive inspiration from,” explains Andreas Labridis, managing director and
co-owner of “Opso” in London, UK.
As to how restaurants are helping spread the
real Greek gastronomy to customers that sometimes are reluctant to try new, distinct flavors,
the answer could lie in the chefs' willingness
to adapt certain dishes as per the tastes and
dietary habits of the countries they are located.
Constant Mentzas, owner and chef at “Ikanos”
restaurant, a Montreal staple, believes that
“there is a worldwide curiosity about food and
the proliferation of information has opened the
world to many new types of cuisine. I think that
Greece is definitely part of this movement. I
think with Greek cuisine we are on the verge
of seeing a boom similar to the one we have
seen with Spanish cuisine not too long ago.”